Monique, love your beautiful photos - thanks for sharing this recipe. Question: any particular kind of "red pepper" - here in Texas we have a variety to choose from - just wondered which type of pepper you used? - Thanks!!

I'm just home from the farmers' market on the square where I picked up peppers with just this in mind. The addition of the apples and orange sound very tasty. The end product is beautiful! I want this in my autumn pantry and to gift friends with as well. Thanks so much!

Good morning~ The regular sweet roundish red peppers..:) Do you know what I mean? Not hot peppers..Sweet..~It's a very soothing recipe to make also..Not difficult.On pâté.. on baked brie..as a condiment for meats..many uses I can imagine

Just the recipe I was looking for. I posted Killer Fajitas on Friday, and I use red pepper jelly in them. My red peppers are ready to be harvested.YUMMY! YOu blog is a delight for my eyes as well as my stomach!Yvonne

I left the peel on..easy easy.. we ate a whole small jar tonight..w/ croissants..Boursin..and chicken noodle soup "Maison"~It's now Jacques' favorite.I hope you enjoy it also.Josée is quite the pepper expert..I have made others of hers .. pickled....si bons!

Hi there came by ur blog and I loved the way ur pepper jelly looks. I have two questions... With only two hot peppers in the recipe used, is it just barely spicy or red hot spicy? & how many jelly jars does this recipe make? In ur photos it looks like a lot, or did u double it? (3 questions). Thank you for ur time! Liza

Looks like a great recipe, thanks! I will probably add a bit more hot pepper, cuz that is the part of this that I love best. We eat it at our house with sharp cheddar, on a toasted bagel, on a Sunday morning -- MMM-HMM!